Chicken and Vegetable Coconut Rice

Ingredients

• 175 mL Brown Rice
• 1 Sweet potato, peeled and cut into 3/4-inch (2 cm) cubes
• 50 mL Unsweetened shredded coconut
• 250 mL Coconut milk
• 125 mL Water
• 2 mL Salt
• 4 Boneless skinless chicken thighs, about 1/2 lb (250 g)
• 1 Clove garlic, minced
• 15 mL Sodium-reduced soy sauce
• 10 mL Canola oil 4 Green onions, chopped
• 500 mL Bok choy, chopped

Directions

1. In a medium saucepan, mix together the rice, sweet potato and shredded coconut.
2. Add the coconut milk, water and salt. Bring to a boil.
3. Reduce heat, cover and simmer for 20 minutes.
4. Meanwhile, cut chicken into 1/2 inch cubes. In a small bowl, mix together chicken, garlic, soy sauce.
5. In large skillet with tight fitting lid, heat oil over medium high heat. Stir-fry green onions about 1 minute. Add chicken. Stir fry until chicken is cooked, about 5 minutes. Add bok choy. Cover and cook on low heat for about 5 minutes.
6. Stir in cooked rice mixture. Heat another 5 minutes over low heat.